Small, handheld, and exactly what you want after dinner — these Smores Cookies combine the chocolatey, toasty, graham-cracker crunch of a campfire s’more into a tidy cookie you can bake at home. They bake on graham squares, get a toasted marshmallow on top, and finish with a melting DOVE chocolate for the classic sandwich flavors without the fuss of building two layers.
The recipe is straightforward and forgiving. The dough is thick and dense, so you can scoop it onto the graham squares and let the oven do the rest. The real finishing moves happen after the initial bake: a quick broil to brown the marshmallow halves, then a piece of chocolate pressed on to melt slightly. That last step turns each cookie into a warm, slightly gooey treat.
I test recipes on busy weeknights and on slow, cozy afternoons. This one works both ways — fast enough for a craving and reliable enough for company. Read through the ingredient checklist and the step-by-step, then jump straight to the oven. I’ll include tips for substitutions, gear, storage, and troubleshooting so your batch comes out perfectly the first time.
Ingredient Checklist
Ingredients
- 1 stick butter — softened but not melted; gives richness and structure.
- 2/3 cup sugar — sweetens and helps create a light, fluffy creamed base with the butter.
- 1 large egg — binds the dough and helps with rise and color.
- 1/4 cup cocoa powder — provides chocolate flavor and color to the cookie base.
- 1 1/4 cups all-purpose flour — main dry structure; measure by spooning into the cup and leveling for consistency.
- 1/2 tsp baking powder — gives a small lift so cookies aren’t flat.
- 1/4 tsp salt — balances sweetness and boosts overall flavor.
- 1/2 cup mini chocolate chips — pockets of melty chocolate inside the cookie.
- 1/2 cup Mallow Bits — miniature marshmallows; note says miniature marshmallows could also be used, but the result will be different.
- 28 graham cracker squares — the base for each cookie; place in a single layer on the sheet.
- 28 DOVE Chocolate Promises — unwrapped; placed on top of the warm marshmallow halves to soften.
- 14 KRAFT Jet-Puffed Standard Sized Marshmallows — cut in half for a total of 28 marshmallow halves. The note indicates KRAFT Jet-Puffed Stacker Marshmallows would probably also work.
Smores Cookies — Do This Next
- Preheat oven to 350°F (175°C).
- In the bowl of an electric mixer, beat 1 stick softened (not melted) butter and 2/3 cup sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and blend, scraping down the bowl as needed. Mix in 1/4 cup cocoa powder until well combined.
- Add 1 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Mix on low speed just until incorporated.
- Fold in 1/2 cup mini chocolate chips and 1/2 cup Mallow Bits (mini marshmallows) with a spatula. The dough will be thick and dense.
- Arrange the 28 graham cracker squares in a single layer on one or more baking sheets (do not overlap).
- Using a spoon or small cookie scoop, place a spoonful of dough on the center of each graham cracker square. Slightly shape the dough to fit but do not completely cover the graham cracker — the cookies will spread a little while baking.
- Bake at 350°F for approximately 10 minutes.
- Remove the baking sheet from the oven. Immediately place one marshmallow half (from the 14 standard marshmallows cut in half, for a total of 28 halves) sticky side down onto the top of each warm cookie and press gently so it adheres.
- Switch the oven setting to broil (low). Return the cookies to the oven and watch closely — broil only until the marshmallows reach your preferred level of browning (this can be under 90 seconds). Do not leave the oven unattended while broiling.
- Remove the cookies from the oven and immediately place one unwrapped DOVE Chocolate Promise on top of each browned marshmallow so the chocolate starts to soften.
- If you have more cookies to bake, set the oven back to 350°F and allow it a few minutes to return to temperature before baking the next sheet; repeat steps 7–11.
- Store cookies loosely covered with a lid or covering that does not touch the tops of the cookies (the chocolate will remain soft and melty). Enjoy.
What Sets This Recipe Apart
This recipe is built around assembly on a graham cracker. That single choice changes the texture and experience: you get a crisp base rather than a wholly chewy cookie, and you preserve the classic s’more ratios — cracker, chocolate, marshmallow — in single bites. The dough itself is chocolate-forward and studded with chips and Mallow Bits so every bite between the graham bases is satisfying.
Another key difference is the two-step finish: bake, then broil to toast the marshmallow, and finally add a piece of chocolate to melt on contact. Broiling gives that campfire char in seconds, and finishing with a high-quality chocolate like DOVE makes the center glossy and rich without additional work.
Texture-Safe Substitutions
If you need to swap anything for dietary reasons or pantry limits, pick options that preserve density and moisture. The dough is intentionally thick; thinning it will change how it spreads on the graham crackers.
- Butter: use a solid baking-style margarine or vegan butter at the same temperature (softened, not melted). It will alter flavor slightly but keep texture similar.
- Mini chocolate chips: any small chip or chopped chocolate will work, but larger chunks will change distribution.
- Mallow Bits vs. miniature marshmallows: both work, but Mallow Bits stay more stable in the dough. If you use standard miniature marshmallows inside the dough, expect slightly more spread and different melt behavior.
- Graham crackers: full-size squares are called for. If you only have sheets, break to similar-sized squares so the dough has the same footprint.
What’s in the Gear List
- Electric mixer (stand or hand) — used to cream the butter and sugar and integrate the egg smoothly.
- Mixing bowl and spatula — for folding in chocolate chips and Mallow Bits without overworking the dough.
- Baking sheet(s) — rimmed or rimless; you’ll need enough surface for 28 graham squares or to bake in batches.
- Oven with broil setting — broiling is essential to toast the marshmallows quickly and evenly.
- Spoon or small cookie scoop — to portion dough consistently onto each graham square.
- Sharp knife or kitchen scissors — to halve the 14 standard marshmallows evenly.
Slip-Ups to Skip
These are the common mistakes that will derail the batch — and how to avoid them.
- Do not use melted butter. Melted butter will make the dough too loose and cause the cookies to slide off the graham crackers. Use softened butter for proper texture.
- Do not overcrowd the baking sheet. The graham squares should lie flat and not overlap; overlapping prevents even baking and browning.
- Don’t walk away during broiling. Marshmallows brown fast under a broiler; this step can take under 90 seconds. Watch the oven and stay nearby.
- Avoid covering the cookies while the chocolate is still very soft. Use a lid that does not touch the chocolate, or a loose tent of foil, to prevent sticking and smudging.
- Don’t skip scraping the mixer bowl. Scraping ensures cocoa and egg are evenly incorporated and prevents streaks of dry powder or uneven crumb.
Holiday & Seasonal Touches
These cookies are festive by nature, but a few small touches make them holiday-ready without changing the recipe.
- For a winter holiday tray, sprinkle a few crushed candy canes onto the warm DOVE chocolates before they set to add color and a minty note.
- For summer or Fourth of July gatherings, use red or blue sprinkles pressed gently into the chocolate while it’s still soft.
- For Halloween, swap the classic DOVE Promise for a dark chocolate square and top with a small orange candy shard or edible glitter for drama.
- Make them for a picnic by baking, cooling, and wrapping individually in parchment to keep the toasted marshmallow from flattening in transit.
Cook’s Notes
Here are precise, practical details that help you avoid guessing during the bake.
- Timing: The 10-minute bake at 350°F is approximate. Ovens vary. When the dough feels set around the edges and the graham is lightly browned, it’s time.
- Dough consistency: The recipe produces a thick, dense dough. If your spoon sinks or the dough slumps over the graham, the butter was too warm or you overmixed.
- Marshmallow halves: Cut the 14 standard marshmallows in half before starting. Place sticky side down when you add them to the warm cookie so they make contact and adhere.
- Chocolate placement: Place the DOVE Promise immediately after broiling and removing from the oven; residual heat helps it soften without fully melting away.
Refrigerate, Freeze, Reheat
Storage is simple because the cookies are sturdy but also have a soft, melty center.
- Short term: Store loosely covered with a lid or covering that does not touch the chocolate tops. This keeps the chocolate soft and prevents smudging.
- Refrigerating: If you prefer a firmer chocolate, refrigerate in a single layer or with parchment between layers. Bring to room temperature before serving for the best texture.
- Freezing: You can freeze baked cookies on a tray until firm, then transfer to a sealed container with parchment between layers. Thaw at room temperature; add a fresh piece of chocolate and briefly warm if you want the melty effect back.
- Reheating: For a fresh-from-the-oven feel, microwave a cookie for 6–8 seconds to soften the chocolate and marshmallow slightly, or warm in a 300°F oven for 3–4 minutes. Watch closely to avoid over-softening.
Ask the Chef
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature until scoopable before portioning onto graham crackers. If the butter firms too much, let it soften slightly so it scoops cleanly.
Q: Do I have to broil the marshmallows?
A: If you prefer a softer, un-browned marshmallow, you can skip the broil step and simply place the halves on warm cookies to adhere. Broiling gives the signature toasted flavor and texture, so I recommend it when possible.
Q: Can I make a half batch?
A: Yes. Divide all quantities in half. Remember that one full batch makes 28 cookies and uses 14 marshmallows cut in half; halving will keep the proportions intact.
Let’s Eat
Serve Smores Cookies warm if you can — the chocolate will be soft and the marshmallow pleasantly gooey. They pair well with a glass of cold milk, hot coffee, or cocoa for an extra campfire vibe. If you’re bringing them to a party, place them on a sheet of parchment so guests can pick them up without disturbing the melty tops.
These cookies are approachable to make and impressive to eat. They capture the nostalgia of s’mores with minimal babysitting and no skewers. Bake a batch, taste one while it’s warm, and keep the rest for friends — they disappear fast.
Smores Cookies
Ingredients
Ingredients
- 1 stick buttersoftened but not melted
- 2/3 cupsugar
- 1 large egg
- 1/4 cupcocoa powder
- 1 1/4 cupall purpose flour
- 1/2 tspbaking powder
- 1/4 tspsalt
- 1/2 cupmini chocolate chips
- 1/2 cupMallow Bitsminiature marshmallows could also be used but the result will be different
- 28 graham cracker squares
- 28 DOVE Chocolate Promisesunwrapped
- 14 KRAFT Jet-Puffed Standard Sizednot miniature Marshmallows cut in half for a total of 28 marshmallows. The KRAFT Jet-Puffed Stacker Marshmallows would probably also work.
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In the bowl of an electric mixer, beat 1 stick softened (not melted) butter and 2/3 cup sugar on medium-high speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and blend, scraping down the bowl as needed. Mix in 1/4 cup cocoa powder until well combined.
- Add 1 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Mix on low speed just until incorporated.
- Fold in 1/2 cup mini chocolate chips and 1/2 cup Mallow Bits (mini marshmallows) with a spatula. The dough will be thick and dense.
- Arrange the 28 graham cracker squares in a single layer on one or more baking sheets (do not overlap).
- Using a spoon or small cookie scoop, place a spoonful of dough on the center of each graham cracker square. Slightly shape the dough to fit but do not completely cover the graham cracker — the cookies will spread a little while baking.
- Bake at 350°F for approximately 10 minutes.
- Remove the baking sheet from the oven. Immediately place one marshmallow half (from the 14 standard marshmallows cut in half, for a total of 28 halves) sticky side down onto the top of each warm cookie and press gently so it adheres.
- Switch the oven setting to broil (low). Return the cookies to the oven and watch closely — broil only until the marshmallows reach your preferred level of browning (this can be under 90 seconds). Do not leave the oven unattended while broiling.
- Remove the cookies from the oven and immediately place one unwrapped DOVE Chocolate Promise on top of each browned marshmallow so the chocolate starts to soften.
- If you have more cookies to bake, set the oven back to 350°F and allow it a few minutes to return to temperature before baking the next sheet; repeat steps 7–11.
- Store cookies loosely covered with a lid or covering that does not touch the tops of the cookies (the chocolate will remain soft and melty). Enjoy.
Equipment
- Electric Mixer
- Mixing Bowl
- Spatula
- Baking Sheet
- Oven
- Cookie scoop or spoon
